Al is joined by Stephen Hopcraft (Executive Chef STK, Food Network’s Chef vs City) on this week’s Top of the Food Chain. Together they discuss the variety of steak highlighting differences from American Select to Japanese Wagyu. They also note flavor contrasts between grass fed and corn fed beef and wrap up by giving us executive chef secrets to cooking a great steak at home.
Top of the Food Chain #050: The Key to Perfect BBQ At Home
Top of the Food Chain #049: The Sweet Success of Opening Your Own Bakery
Top of the Food Chain #048: The Return of Vic Vegas
Top of the Food Chain #047: Food of the Rising Sun
Top of the Food Chain #045: From Robuchon to a Hair Salon?
Top of the Food Chain #044: Dessert Never Looked So Amazing!
Top of the Food Chain #043: Predicting the Future of the Vegas Food Scene
Top of the Food Chain #042: Think Cooking in High School Isn’t Cool? Think Again.
Top of the Food Chain #041: A Pro's Primer on Pasta
Top of the Food Chain #040: The Big 5: When Money is No Object
Top of the Food Chain #039: Comparing ‘Real’ French with ‘Vegas’ French
Top of the Food Chain #038: A Great Cause, Some Bad Language
Top of the Food Chain #037: Let's Talk Tapas
Top of the Food Chain #036: Introduction to Thai Cuisine
Top of the Food Chain #035: The Modern Mixologist
Top of the Food Chain #034: What is Offal?
Top of the Food Chain #033: Pour Me a Port Please
Top of the Food Chain #032: Serving Up Some Pizza Goodness
Top of the Food Chain #031: John and Al – Round Two?
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